The Butcher Pizza Recipe
Pancetta, Fennel Sausage, Prosciutto Di Parma, Soppressata & Imported Mozzarella
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil.
- 3
Knead Dough
Mix until a dough forms, then knead on a floured surface for about 8-10 minutes, until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Topping Preparation
- 5
Prepare Meats
While the dough is rising, slice the pancetta, fennel sausage, prosciutto di Parma, and soppressata into thin pieces.
- 6
Prepare Cheese
Tear the imported mozzarella cheese into small pieces and set aside.
Pizza Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- 8
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle.
- 9
Assemble Pizza
Transfer the rolled-out dough to a piece of parchment paper. Layer the pancetta, fennel sausage, prosciutto, and soppressata evenly over the dough. Scatter the mozzarella pieces on top.
- 10
Drizzle and Season
Drizzle olive oil over the toppings and season with crushed red pepper flakes and fresh basil leaves.
- 11
Bake Pizza
Carefully slide the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
- 12
Serve
Remove the pizza from the oven, let it cool for a couple of minutes, slice, and serve immediately.